Banquet Chef

Hyatt Taleo; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

Hyatt Regency Atlanta is seeking a Banquet Chef to lead the hotel's banquet kitchen. This role reports to senior culinary leadership and ensures high-quality banquet service aligned with Hyatt standards.

You will supervise daily kitchen operations, mentor staff, and collaborate across departments to deliver exceptional guest experiences at events and functions throughout the property.

Qualifications

• In-depth knowledge of kitchen operations and banquet prep.
• Strong leadership and communication skills.
• Experience with training and basic financial management.

Responsibilities

• Support senior leadership and assume management responsibilities.
• Coordinate with other hotel departments to ensure smooth service.
• Supervise food preparation and cooking for various banquets.
• Develop menu items adhering to Hyatt brand standards.
• Plan and execute special events and holidays.
• Manage hourly kitchen staff, including scheduling and training.
• Coach the team to achieve guest satisfaction and staff engagement.
• Monitor daily food production, ordering, cost and quality.

Skills

Leadership

Kitchen operations

Communication

Training

Financial management

Customer service

Scheduling

Culinary knowledge

Education

Culinary education

On-the-job training

Tools

General computer knowledge

Job description

Banquet Chef | ATL007833

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

The goal of the Banquets Sous Chef is to manage the hotel’s Banquet Kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The ideal Banquets Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department’s Banquet Kitchen including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Qualifications

• In-depth skills and knowledge of kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, hotel experience preferred
• Schedule flexibility preferred

Primary Location

: US-GA-Atlanta

Organization

: Hyatt Regency Atlanta

Pay Basis

: Yearly US Dollar (USD)

Job Level

: Department Head/Manager | Full-time

Job

: Culinary